Astragalus, Fresh Chinese Yam, Wolfberry & Red Date Pork Shin Soup

Why people make this soup

When the weather turns cold and you want something that genuinely supports your body’s resilience, this is one of Nourilo’s go-to recommendations for the whole family. The key insight behind this recipe is that many tonic herbs are too warm, too stimulating, or too specialised for everyday general use — but the four ingredients at the heart of this soup (astragalus, yam, goji, and red dates) hit a sweet spot: they are nourishing without dryness, warming without being harsh, and safe for children, adults, and the elderly alike.

Astragalus (huang qi / bei qi) is one of the most widely researched herbs in traditional Chinese medicine. Its role here is to strengthen the body’s “wei qi” — the defensive energy that circulates at the surface and keeps pathogens from taking hold. Combined with yam (which supports the digestive system so that the tonic nourishment can actually be absorbed), goji (which nourishes the liver and kidneys while also brightening the eyes), and red dates (which build blood and calm the spirit), this soup is as well-rounded as everyday food therapy gets.

Method

1. Soak and rinse the astragalus. Peel the fresh Chinese yam and cut into sections.
2. Rinse the goji berries well. Remove the pits from the red dates.
3. Cut the pork shin into chunks and blanch in boiling water; drain and rinse.
4. Combine all ingredients in a pot with 2.7 L of water (goji berries can be added at the start or in the last 20 minutes if you prefer them to retain their shape and colour).
5. Bring to a boil, then reduce to a steady simmer for 2 hours until reduced to about 1.2 L.
6. Serve and eat both the soup and the solid ingredients.

Nourilo’s Tips

The photo in the original article shows thinly sliced astragalus — which Nourilo notes he used because he happened to have extra. For this soup, the traditional long-strip form of bei qi (with the characteristic dark outer edge and yellow inner flesh) is more potent and gives a slightly deeper flavour to the broth. If using dry yam instead of fresh, use 38 g (about 38 g). If cooking vegetarian, carrot and corn make a good base, or use cashews and almonds for added protein. One consistent reminder from Nourilo: never drink this tonic soup when you are coming down with a cold or fever — let the illness resolve completely first.